Wild Large Shrimp And Organic Arugula Salad , Pine Nut, With Roasted Cherry tomatoe , Blackberry And Parsley Vinaigrette

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Food Photography, Food Styling And Recipe by Chef Momo

They are 3  more recipes under this dish

I red a book  more than 10 years ago about  a leafy green  salad written by a Dr who became a vegetarian for fifteen years who has so much benefit to our health, is called ” Arugula ” .  He mentioned  arugula for it’s highest content on calcium.From that time i added it to my diet and wanted to share it with you , also for people who are lactose intolerant.
Arugula also known as Italian cress, rocket, has a peppery mustard flavor.Arugula can be found at every super market today as few years ago just health stores carried it.Arugula is rich source of iron, vitamin A, C, Calcium etc..Arugula could be used as salad, pesto, sauce, soup, vinaigrette, tarts, etc..
This is what i made this week end with the arugula:
A) Organic Arugula salad With wild Shrimp,Roasted Cherry Tomato, Avocado, Pine Nut And Parsley Vinaigrette:
what i like about this salad, great after a workout or dinner time because is light and filling.
Ingredients: serves 2
10 pieces wild shrimp, cleaned
2 cloves of garlic, pealed and sliced
2 tbs olive oil
2 tsp raw pine nut
Salt, pepper
2 cups organic arugula
10 pieces blackberry
1/2 of avocado, sliced
Parsley vinaigrette: i cup clean Italian parsley, salt, pepper, 6 tbs of water, 2 tbs olive oil, 1 tbs red wine or white vinegar.In a blender add all the ingredients and puree , set aside
In a 400 F hot oven, and in a baking dish,add shrimp, sliced garlic, tomatoes, salt, pepper and roast for 15 minute, set aside.
In a dinner plate, arrange the arugula,shrimp, avocado, roasted tomatoes, blackberries, pine nuts, and drizzle with the parsley vinaigrette.
I prefer i you can afford organic products will be good but as we all know sometimes is very expensive but at least try to eat healthy will be a big step to a better health. We all should by locals and support farmers in every State.
B)  Marinated Coho Salmon Filet With Dijon mustard, Cranberry, Fresh dill, Gluten Free Black Rice and Yellow Oven roasted Cherry Tomatoes:
This is one of the varieties of salmon we find in the market in general : Atlantic, coho, sockeye.
Ingredients: serves 2
2 filets of coho salmon 5 Oz each( or any salmon you find in the market )
Celtic sea salt, pepper
Make a paste of : 1 and 1/2 tbs Dijon mustard, 2 tbs dry cranberries, 2 tbs fresh dill cleaned and chopped ,salt, pepper.In a mixing bowl combine all the ingredients and mix, set aside
Few Leaves of fresh dill for garnish
1 cup cooked organic gluten free black rice( to cook the rice 1 cup organic gluten black rice, 2 cups of water,1 tbs olive oil.In a soup pot add, black rice , water, salt, olive oil and bring to a boil , simmer for 30 to 35 minutes, set aside)
3 cups cleaned spinach
2 garlic cloves, pealed and chopped
1 cup fresh yellow cherry tomato, cut into halves
In a 400 F hot oven and in a baking dish arrange cherry tomatoes , salt, pepper, olive oil and roast for 15 minutes, set aside.In a clean baking dish add , coho salmon season with salt, pepper , and spoon some of the Dijon mustard paste on top and bake for 15 minutes.In a hot saute pan add crushed garlic cook for few minutes than spinach for just 1 or 2 minutes , set aside.
In a dinner plate, scoop one portion organic gluten free black rice, cooked spinach , roasted yellow cherry tomatoes, piece of coho salmon on top and garnish with fresh dill.
C)  Wild Large Shrimp With Chickpea , Roasted pepper and Raw Spinach sauce:
So, few things you can play with this recipe as you can stuff the shrimp, brown rice mixed vegetables, rapped with cabbage and bake in a 400 F hot oven for 15 minutes and serve it with avocado salad ( avocado, lemon juice, olive oil, red onions, salt, pepper, cilantro ). Also you can make tomato sauce recipe ( see Wednesday recipe on Mussels ) , add any wheat pasta or gnocchi potato pasta, wild shrimp, fresh basil, and serve with Raw dry goat cheese.
This is recipe of the day :
Ingredients: serves 2
1 cup cooked chickpea
12 pieces of ramps ( ramps are also called wild leeks. i used them in this recipe because is the season to find them in the farmers market from March to July.What i do in general is easy , i remove the roots clean them with water. If you can’t find them you can use scallions )
14 wild large cleaned shrimp
3 garlic cloves, pealed and crushed
Celtic sea salt: i know some people will ask why i like using this salt in general: The reason, Celtic sea salt has potassium, magnesium, and other important nutrients, free from pesticides, herbicides and harmful chemicals.Also with this salt , any dish you make , will have amazing flavor just add organic black pepper.
1 green bell pepper, cleaned and cut into julienne
1/2 yellow bell pepper, cut into julienne
1/2 red bell pepper, cut into julienne
2 tbs fresh cleaned and chopped Italian parsley,
1 and 1/2 cup cleaned spinach
2 tbs fresh lemon juice
3 tbs olive oil, some extra olive oil for roasting wild shrimps, fresh peppers, and ramps
4 tbs filtered water
This salad is room temperature : In a blender, add spinach, water, lemon juice,3 tbs olive oil, salt ,pepper, blend and set a side. In a 400 F hot oven place wild shrimps with crushed garlic, salt, pepper, olive oil, bake for 15 minutes, set aside .In a separate baking dish, arrange the mixed bell peppers, season with salt, pepper, olive oil and roast until brownish color.In a clean baking dish , place the ramps evenly ,salt, pepper, olive oil and roast for 12 to 15 minutes or until they become very crispy .
In a mixing bowl add, chickpea, roasted peppers, shrimp,fresh Italian parsley , set aside.
In a dinner plate , arrange one portion wild shrimp-chickpea salad, drizzle with raw spinach sauce and garnish with crispy ramp.
 
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